Flourless Lemon Greek Yogurt Cake

A Flourless Lemon Greek Yogurt Cake is a showstopping dessert that tastes light, bright, and decadently moist while being naturally gluten-free. By swapping out traditional wheat flour for ground almonds (almond flour) and packing the batter with protein-rich Greek yogurt, you get a tender, melt-in-your-mouth crumb bursting with fresh citrus flavor.

Ingredients

• 2 cups almond flour (blanched almond flour works best for a fine, smooth texture)
• 1 cup plain whole-milk Greek yogurt (adds incredible moisture and tang)
• 3 large eggs (at room temperature)
• 1/2 cup honey or pure maple syrup (or granulated sugar of your choice)
• Zest of 2 large lemons (plus 3 tablespoons of fresh lemon juice)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• A pinch of salt

• 1/2 cup powdered sugar (or powdered erythritol if preferred)
• 1–2 tbsp fresh lemon juice

Instructions

1. Prep Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round springform pan or cake pan with a little butter or oil, and line the bottom with a circle of parchment paper for easy removal.
2. Whisk Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt, eggs, honey (or maple syrup), lemon zest, lemon juice, and vanilla extract until smooth and well combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the almond flour, baking powder, baking soda, and a pinch of salt to ensure the leavening agents are evenly distributed.
4. Bring It Together: Gently fold the dry almond flour mixture into the wet yogurt mixture using a spatula until a thick, smooth batter forms. Do not overmix.
5. Bake: Pour the batter into your prepared cake pan and smooth the top. Bake for 30 to 35 minutes, or until the top is golden brown, the edges are set, and a toothpick inserted into the center comes out clean (a few moist crumbs are fine).
6. Cool Completely: Because flourless cakes are naturally delicate and tender while warm, let the cake cool completely in the pan on a wire rack for about 20 minutes before carefully transferring it to a serving plate.
7. Glaze and Serve: If desired, whisk together the powdered sugar and lemon juice until smooth, then drizzle it generously over the cooled cake.

Chef’s Tips:

• The Texture: Almond flour retains a lot of moisture, making this cake delightfully dense and fudgy—almost like a cross between a traditional cake and a cheesecake.
• Storage: Keep leftovers stored in an airtight container in the refrigerator for up to 4–5 days. It actually tastes even better on day two once the bright lemon flavor has fully settled into the almond crumb!